Creamy Baked Salmon Over PotatoesEn Español (Spanish Version)
20.5 gSaturated Fat3 gSodium
528 mgTotal Carbohydrate
35 gDietary Fiber5.5 gProtein
38 gServings2IngredientsMeasuresCrème fraiche (or substitute light mayonnaise)2 tablespoonsDijon mustard1 teaspoonOlive oil2 teaspoonsMedium Yukon gold potatoes, cubed2Salmon filet (preferably wild)12 ouncesSalt½ teaspoonFreshly ground pepper to tasteFresh parsley, chopped2 tablespoonsDirectionsPreheat oven to 425˚F.In a small bowl, mix together crème fraiche (or light mayonnaise) and mustard.Drizzle olive oil onto the bottom of a baking dish. Add potatoes and shake around until coated with the olive oil.Push potatoes together in center of baking dish and then place salmon, skin side down, on top. Season with salt and pepper and then top with the crème fraiche mixture.Bake for about 20 minutes, or until potatoes are tender and salmon is cooked through. Garnish with fresh parsley.
5 lean meats; 2 starches; 2 fats
Side Suggestions: Steamed Asparagus